Cá Nướng Cuốn (Vietnamese Roasted Fish Rolls)

Those who are familiar with Vietnamese cuisine understand that it’s all about freshness and different flavors coming together perfectly. Cá nướng cuốn is no exception to the rule. Cá nướng means ‘fish grilled or roasted’ and cuốn means ‘roll.’ Using a fish, such as Bluefish, that has a lot of flavorful, white meat with a minimal amount of bones is very important; however, what makes this dish so fresh and bursting with flavor is the combination of herbs and vegetables in the roll. Fresh mint, Thai basil, cilantro, lettuce and cucumber are the usual suspects in any Vietnamese roll. The fish sauce, though, takes everything to a whole new level!20140408_175524

Vietnamese people love to socialize and have a good time over a meal. Hence, dishes like this are typically eaten for lunch or dinner in a group setting. Growing up, I watched my grandma, mom, aunts and uncles make this dish many times for our family gatherings. Using their original recipe, I made a few adjustments based on available ingredients and my own preference. I hope you enjoy this dish with your loved ones too :).  Continue reading

Asian Baked Salmon

asian baked salmon

Salmon has become a staple in my kitchen these days. Not quite like chicken, but getting there! I try to incorporate more wild fish into our diet and wild salmon is the most readily available in my grocery store. I usually buy wild sockeye salmon because it’s very high in omega-3 fatty acids. Since our bodies cannot produce these fatty acids, it’s important that we eat food containing it. Omega-3 fatty acids promote heart health by lowering triglycerides which is essentially the fat in our blood.

I never fry fish in my apartment because it takes days to air out the fishy smell. Plus, it often leaves my stove very messy from the oil splattering everywhere. I love this salmon recipe because it works well in your oven, which means easier cleanup and no fishy smell in your house! I also love the soy sauce in the recipe because it adds such a nice Asian flavor to the dish. Serve with a side of rice and veggies and you’ll have a delicious healthy dinner in no time!   Continue reading

Oven-Steamed Fish with Shitake, Soy Sauce, Ginger, and Scallions

This is my take on the classic Chinese-style steamed fish with soy sauce. Since I don’t have a proper steamer and prefer to cook fish in the oven, I decided to use the old parchment paper/foil trick! Similar to my baked salmon recipe, I “steam” this dish by wrapping everything in foil packets and baking it in the oven. It’s a quick and healthy way to cook fish, while leaving for a fast and easy cleanup! (Simply throw away the foil and you’re done! No need to wash the pan since it was lined with foil.) I love how all the juices stay in the foil packets, keeping the fish moist. Best of all, you have a wonderful sauce to drizzle over a side of jasmine rice or soba noodles. Yummmm!  Continue reading